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Gingered Apricot Crumble

Yield 9 servings (serving size: 1/2 cup crumble and 1/4 cup ice cream)
Crystallized or candied ginger (found labeled both ways) is usually sold in small jars in the spice section.

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chilled stick margarine, cut into small pieces
  • 2 pounds apricots, halved and pitted (about 12 large)
  • 3/4 cup firmly packed brown sugar
  • 1 tablespoon chopped crystallized ginger
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 2 1/4 cups low-fat vanilla ice cream

Nutrition Information

  • calories 293
  • caloriesfromfat 22 %
  • fat 7 g
  • satfat 1.9 g
  • monofat 2.7 g
  • polyfat 1.8 g
  • protein 3.5 g
  • carbohydrate 56.3 g
  • fiber 2.4 g
  • cholesterol 5 mg
  • iron 1.8 mg
  • sodium 101 mg
  • calcium 94 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 4 ingredients in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.

  3. Combine apricots, 3/4 cup brown sugar, ginger, and vanilla in a 9-inch square baking dish coated with cooking spray; toss well. Sprinkle flour mixture evenly over apricots. Bake at 375° for 45 minutes or until apricot mixture is bubbly and topping is browned. Serve with ice cream.